Country Squash Casserole (Good Eats Cafe)

• 2 lbs yellow squash, cut up
• 1/2 - 1 cup sour cream
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 small onion, chopped
• salt and pepper (to taste)
• 1 carrot, grated
• 1/2 - 2/3 cup seasoned bread crumbs (crushed stuffing cubes work well)
• 1/4 cup butter

1. Cut squash in chunks and drop into boiling water. Cook covered until soft. DRAIN WELL and mash. You should have about 4 cups.
2. Combine squash in bowl with sour cream, undiluted soup, onion, salt, pepper and grated carrot.
3. Sprinkle an even layer of herb-seasoned bread crumbs on the bottom of a shallow 2-quart casserole.
4. Add squash mixture and cover with another layer of crumbs. Dot generously with butter.
5. Bake at 350* degrees 30 t0 40 minutes.

yellow squash, sour cream, condensed cream, onion, salt, carrot, bread crumbs, butter

Taken from www.food.com/recipe/country-squash-casserole-good-eats-cafe-533772 (may not work)